NUTRITION

SERVINGS

INGREDIENTS

6 oz Large shrimp

4 oz Mussels

0.13 cup Bomba rice

0.25 tbsp Extra virgin olive oil

0.5 cup Red bell pepper

0.25 cup Yellow onion

2 cloves Garlic

0.5 cup Tomato puree

1 cup Seafood broth

0.25 tsp Saffron threads

0.5 tsp Smoked paprika

0.25 cup Frozen peas

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tbsp Fresh parsley

1 wedge Lemon

PREPARATION

• 1

  Heat the olive oil in a wide skillet or paella pan over medium heat.

• 2

  Sauté the diced onion and red bell pepper until softened and slightly caramelized.

• 3

  Stir in the minced garlic, smoked paprika, and tomato puree, cooking for 2 minutes to develop the base flavors.

• 4

  Add the dry Bomba rice to the pan, stirring to coat the grains in the aromatic oil and tomato mixture.

• 5

  Pour in the seafood broth and sprinkle the saffron threads, sea salt, and black pepper over the rice.

• 6

  Bring to a simmer, then reduce heat to low and cook undisturbed for 15 minutes until the rice is nearly tender.

• 7

  Arrange the shrimp and mussels on top of the rice, pressing them down slightly, and scatter the peas over the surface.

• 8

  Cover and cook for another 5-7 minutes until the shrimp are pink and the mussels have opened.

• 9

  Remove from heat, let rest for 5 minutes, and garnish with fresh parsley and a lemon wedge before serving.